Corn cream soup is surprisingly flavorful and easy to make. It can be cooked with just a few ingredients and without the broth.
Corn cream ingredients:
- One 400-ml can of coconut milk
- approximately 500g of cooked corn (from corn kernels or puszek);
- A 250-ml glass of water
- About 20 g of spices
- Use two tablespoons of oil (olive oil/ghee/clarified butter)
- three cloves of garlic, or roughly 15 g total:
- Following a third of a teaspoon each of sweet and spicy peppers,
- half a teaspoon of ginger
- a little amount of optional turmeric
Corn cream
I have a 250-milliliter glass.
To make corn soup cream, use a medium bowl that holds approximately two liters.
The components I utilized served as the basis for the calorie counts. This is only an estimate based on the components I used; the number of calories in your ingredients may vary. You can make about 1130 milliliters of soup with the items listed. To make sure you are prepared for the next steps, I suggest reading the complete recipe before making the corn cream.
When fresh sweet corn is in season, it’s a good idea to cook the cobs and remove the seeds yourself. You can safely use canned corn when it’s not in season. 200 grams or so of maize are contained in a 400-gram container after the brine has been poured. I recommend stockpiling three cans of corn because this meal calls for roughly 500 grams of the grain. You can use the soup that has already been added to adorn the plate with the remaining 100 grams of corn.
Corn cream soup
This time, I used fresh, sweet corn in a skillet to make corn cream. I boiled three medium-sized corn cobs in salted water to make them softer. I’ve included a link to a thorough tutorial on cooking corn in case it’s needed. Once the pan has partially cooled, position it upright, with the thicker end facing the plate. Cut the corn from top to bottom in the hard pot using a sharp knife. 500 grams is the amount of corn I estimate.
You can use canned corn in place of freshly cooked corn. One can of corn, weighing 400 grams, will provide about 600 grams of drained corn. 500 grams of soup and the remaining corn should be transferred to another bowl. At the end of the soup, you can use it to make an edible ornament.
Pour the entire 400-ml can of coconut milk into the pot. Reaching for cans with at least 60% coconut extract is worthwhile. Pour some water into the jar. 500 grams of cooked or diced maize should be combined with 2 tablespoons of olive oil or clarified butter. Toss in the three cut garlic teeth with the following spices: one teaspoon of salt, one tablespoon of ginger, one-third teaspoon pepper, and a pinch of turmeric (optional) to intensify the color.
Stir everything together. Once the soup reaches a boiling point, cover the pot and adjust the power so that the soup continues to boil gently but steadily. After simmering for ten to twelve minutes, the soup can be stopped and blended into a smooth consistency. One option is to use a manual mixer in the shape of a giraffe. However, if you have a large pot and a vacuum blender, I recommend combining them. When I set it to almost the lowest power, all the ingredients are well combined in less than a minute.
Despite using a vacuum blender, there won’t be perfectly smooth corn cream. As a result, the soup needs to be filtered through a metal plant filter very last. Place a filter over the pot. Pour quantities of soup into the bag while continuously mixing it. Additionally, you should rub the soup with the back of the spoon to ensure that the hard corn peels or shells stay on the sieve and the cream soup stays in the bowl. Only a thick suspension of hard shells ought to remain on the sieve after a few minutes.
Once the soup is pureed, taste it to determine if additional spices, such as salt, pepper, chili powder, or ginger powder, are needed. If the soup is too thick, add a tiny carton of pineapple or orange juice or boiling water; the soup will still taste delicious. Adding some finely toasted parmesan or cheddar cheese can also be a nice accent.
The soup can be arranged in a variety of ways once it has been placed on a plate. You can also add slices of cooked flank, onions, or chiles to the corn cream, as I did. You can also serve corn cream with fried chicken or shrimp that have been spiced to your liking.
If the creamed corn was made with canned corn, I would recommend pan-frying the remaining 100 grams of drained corn. Put a small pan with a spoonful of butter or oil in it. After a while, add the corn to the skillet. Season with salt and a little chile. Elevate the temperature to high and stir-fry the corn until it turns a light brown color.
Transfer the corn cream into a roomy jar and refrigerate for a duration of three to four days. This soup is really hot. If you are planning to store it in the refrigerator, then decorate it with something delectable (you can only put soup on the dish).
Delicious.
